Tutmanikovi buns with parmesan * Nikki *

Submitted by enr on 03 Oct 2010
1 kg of flour
400 ml milk
4 eggs
200 g feta cheese
150 g butter
50 g feta cheese Parmesan cheese (grated)
25 g yeast
1 tsp salt
1 tsp sugar
30 ml olive oil
1 tbsp spice tarator
Merudia (colored salt)
Tutmanikovi buns with parmesan * Nikki *
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Preheat slightly half milk (200 ml) and dissolve the yeast in it, add salt and sugar and leave for half an hour to rise. In a bowl sift flour, add milk to which the yeast, half of milk, two eggs and egg white from the third (the third egg yolk pay in cup). Knead a soft dough and let it rise. Melting the butter. Spreads kitchen counter with olive oil, put the risen disc of dough on olive oil and spread with hands. Spread dough on heap grated parmesan and folding the dough. Dip your hands in the butter and begin to interfere dough again and so to the depletion of the butter. Divide dough into 2 balls, coated countertop with olive oil and flatten the dough with your hands to a thickness of about 1 centimeter. Cut it into triangles or squares. Put the stuffing made from an egg, grated feta cheese, 1 tbsp olive oil and spices for tarator (or dill). Shape optional buns, triangles or squares and leave to rise again. Pre-heated oven at 180 C, greased muffins with egg yolk beaten with 1 tbsp butter and 1 tbsp olive oil, sprinkle with Merudia and bake.
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03 Oct 2010


Do I such, but usually testo- will try and your recipe :) I really like

becomes really very tasty. Of us have become one of the favorite snacks.

Now I realized that instead of Parmesan cheese I wrote Parmesan cheese. Apologies

More correctly cheese, but in Bulgaria are not used :)